WHY TOODLES?

After graduating from culinary school at Santa Barbara City College, I've continued working in the food and hospitality industry for over a decade as a private chef, caterer, and food stylist, exploring some of the many facets this industry offers. I used to make this granola for clients (10 lbs at a time), and it was repeatedly requested. I would jokingly say, "I should make this granola into a business." That joke became a dream, and that dream became Toodles!

My favorite and most demanding job has been being a mom to my three 1/2-year-old son, Scout. He has been my most challenging and rewarding customer to date. The joy my husband and I receive from watching him discover life's simplest pleasures has been one of the highlights of my life. 

I never set out to make something healthy or vegan; I simply wanted to make quality food. Just the other morning, Scouty cuddled up to me and said, "I want some Toodles." And that's good enough for me.

It's "hello," it's "goodbye," and you can't say it without smiling. It evokes all the feelings I would want someone to associate with me- familiar yet unique, adorable, and charming.

One thing's for sure: you've never eaten a granola like Toodles! Granola may not be the newest kid on the breakfast scene, but my take on it has blown the dust off that sad, tired ol' cereal box and given it the makeover it deserves! When I say handmade, it ain't no lie: hand-torn pecans, freshly chopped slab apricots, and that signature salty-sweet flavor massaged into every oat. Cinnamon and cardamom are toward the end of the ingredient list, but they're no wallflower; they're the star of the show (it makes for some tasty cereal milk).

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